The Artistic Farmer

Anthriscus cerefolium. Umbelliferae                                                                                                                     Found in hedgerows and around gardens, chervil has delicate, feathery leaves which emit an agreeable scent when bruised. The name chervil comes from the Greek “ to rejoice,” and alludes to the fragrance of the plant. The umbels of the flowers are small and colorless. The fruit has a long beak which gives this plant and alternative name of “garden beaked parsley.” If you grow it, make frequent small sowing rows, as you would for parsley.

Use, internal:

This is an old-fashioned pot-herb, once much used in cooking. Its medicinal properties are also useful as it tones up the whole body, especially the brain, and is a good digestive remedy. Use as a tonic tea to tone up the body and nerves. Good for poor memory and mental depression. Sweetens the entire digestive system. Well known as a flavoring for salads, and used in butter sauces and omelets.

Dose:

Eat a few sprigs daily in a salad, and add finely grated, to sauces, mayonnaise, omelets. Gives a good flavor when mixed in bread dough and baked in loaves of bread-sometimes used in this way in Provence, France.